corn

When It's OK to be Corny

by Charlotte Fisher. Originally published in The Vermont Cynic on September 28, 2016.

Potato-Leek-Mushroom-Corn Cakelets

Have your cake and your veggies, too.

Another week, another farm-fresh basket from the Intervale Food Hub.

The ingredients that called to me this week were the sweet corn, huge leeks, buttery oyster mushrooms and golden potatoes.

You know your ingredients are fresh when they have dirt on them.

I call this one a “potato cakelet.”

Ingredients:

Cooking spray
1 tbsp olive oil, plus more for frying
1 medium leek, diced
2 ears of corn, kernels removed
1 pint butter oyster mushrooms, diced
4-5 medium gold potatoes, quartered
3 tbsp butter
2 tbsp milk
Salt and pepper

Directions:

  1. Add the quartered potatoes to a pot of water and bring to a boil.
  2. Reduce heat and cook for 15-20 minutes until the potatoes are tender.
  3. While those cook, heat olive oil in a pan on medium-high heat. Add the leek, corn and mushrooms with a sprinkle of salt and pepper.
  4. Stir occasionally for 3-5 minutes until the ingredients are tender and fragrant. Remove from heat.
  5. Once cooked, place the potatoes in a large bowl with butter and milk. Mash.
  6. Add the leek mixture to the potatoes and mix to combine. Add salt and pepper to taste.
  7. Using your hands, take approximately 1 tbsp of the potato mixture and form into a 1/2 inch thick patty. Continue with the rest of the mixture.
  8. Heat a thin layer of oil in non-stick pan on medium-high heat. Working in batches, add the potato cakes to the pan frying on each side for 3-4 minutes or until browned. Add more oil as needed.

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.

 

Fresh ingredients for the perfect summer salad

By Charlotte Fisher. Originally Published in The Vermont Cynic on September 21, 2016. 

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Tuesday afternoon with a bag in hand I arrived to pick up my first basket of the semester from the Intervale Food Hub.

The day before I had received a newsletter that detailed what I should expect to find inside.

I was pleased to find a basket sitting perched on a table labeled “Fisher.” Inside was a gorgeous array of farm-fresh goodies just as the newsletter had promised.

Back in my dorm, I dug into the organic treasure chest that sat before me: cabbage, carrots, cilantro, cherry tomatoes, shallots, corn and for a kick of spice, some hot peppers.

Although all the ingredients were at peak freshness, it was the cherry tomatoes, sweet corn, peppers, huge shallots and fragrant cilantro that stood out to me. These are the perfect ingredients for a summer salad, just what we all need to hold on to these last few days of summer.

Ingredients:

3 tbsp olive oil
2 tbsp vinegar, apple or white wine
1 large shallot, finely chopped
2 ears of corn
1 pint cherry tomatoes, halved
1 jalapeno, diced (if you want less heat, use less pepper and remove the seeds)
Handful of cilantro, roughly chopped or shredded
Salt and pepper, to taste

Directions:

  1. Heat 1 tbsp of oil in a medium sauté pan. While that heats, remove the kernels from the corn cobs by running a knife down the sides.
  2. When the pan is hot, add half of the diced shallot to the pan, stirring frequently for 30 seconds to 1 minute, until the shallot is fragrant. Add the corn and a sprinkle of salt and pepper. Allow corn to cook for 4 to 5 minutes, stirring occasionally.
  3. In a medium bowl, mix the halved tomatoes and diced jalapeño together. Add the warm cooked corn and shallot mixture to the bowl and sprinkle with salt and pepper.

To make the dressing:

  1. Add remaining shallot to a small bowl. Add vinegar and a sprinkle of salt and pepper. While whisking, pour in remaining 2 tbsp olive oil.
  2. Pour over salad, add a handful of cilantro and mix. Add salt and pepper or more vinegar to taste.

Enjoy!

Charlotte Fisher is a senior nutrition and food science major at the University of Vermont, and a member of our College Fall 2016 season. You can follow her as she makes delicious meals using our Vermont Vegetable package here on our blog, or at her blog, The College Cheapskate.